Ingredients

• 90 ml (6 Tbsp) Hinds Vanilla Custard Powder
• 90 ml (6 Tbsp) Sugar
• 1 lt (4 cups) Milk, divided
• 500 ml (2 cups) cream, whipped to soft peaks
• 200 g prepared mini meringues
• 2 x 410 g can Rhodes Quality Fruit Cocktail in Syrup, drained
• 2 x 410 g can Rhodes Quality Peach Slices in syrup, drained

Method

1. To prepare the custard, mix the Hinds Vanilla Custard powder, sugar and 125 ml (½ cup) of the milk together.
2. Bring the remaining milk to the boil in a saucepan.
3. Pour the custard mix into the boiling milk, stirring well until thickened.
4. Quickly cover with plastic wrap, pressing directly onto surface of custard and allow to cool.
5. Spoon one third of the cream into the bottom of a large bowl.
6. Place a layer of meringues on top of the cream and top with a layer of Rhodes Quality Fruit Cocktail in Syrup.
7. Add a layer of the cooled custard.
8. Add another layer of meringues.
9. Add a layer of Rhodes Quality Peach Slices in syrup.
10. Repeat the layers with the remaining ingredients.
11. Finish the trifle with a layer of whipped cream.
12. Chill for 30 mins.
13. Decorate the trifle as desired.